Description
A delightful recipe for Lemon Blueberry Bread that combines the zesty flavors of lemon with juicy blueberries in a moist, tender loaf. Perfect for breakfast or as a sweet treat with a cup of tea.
Ingredients
Units
Scale
Dry Ingredients:
- 1 + 1/2 cups all-purpose flour (200 grams)
- 1 teaspoon baking powder
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup milk (120 grams)
- 1/3 cup vegetable oil (70 grams)
- 1 egg
- 1 teaspoon vanilla extract
- 1 lemon, juiced and zested
- 1 + 1/2 cups fresh blueberries, divided
Lemon Glaze:
- 1/2 cup icing sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat the oven to 350 F. Grease a 9×5-inch loaf pan.
- Combine dry ingredients: In a bowl, mix flour, baking powder, sugar, and salt.
- Combine wet ingredients: In another bowl, whisk milk, oil, egg, vanilla, lemon juice, and zest.
- Mix the batter: Combine wet and dry ingredients, fold in 1 cup of blueberries.
- Bake: Pour batter into pan, top with remaining blueberries, bake for 55 minutes.
- Make glaze: Mix icing sugar and lemon juice until smooth.
- Drizzle glaze: Pour over cooled loaf before slicing.
Notes
- Do not overmix the batter for a lighter texture.
- Adjust the glaze consistency to your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
